h

Honza's Profile

Title Last Reply

Ikea cookware - "Favorit"

Unlike several other posters, I've been using several IKEA Favorit items for years. And never had any issues with it. What I especially like are the 1qt and 2qt sauce pans and 3qt sauteuse. They are fully clad (i.e. SS-aluminium-SS) and work great for "difficult" food like thicker sauces or risotto. The large frying pan is heavy aluminium (even heating) and has Teflon Professional coating, which is one of the highest grades of Teflon (I think second only to Autograph) you can get. No complaints there either. I also have the square grill pan and works as any CI grill pan would - excellent for steaks, from hob to oven. Haven't has any problems with the enamel either.
For many other posters - most of the IKEA furniture may be too cheap (quality-wise) for your taste, but that absolutely does not mean the cookware has to be bad. E.g. Senior CI Casseroles used to be made in France by Staub IIRC

Apr 06, 2011
Honza in Cookware

Carbon steel frying pan - thickness

Well the de Buyer distributor in my country does not do the Force Blue line and therefore no local e-shops have them. But if the 2mm is the way to go, I guess I could order them from abroad - AFAIK they are available from amazon.fr. The downside would be shopping abroad (takes longer, higher shipping charges etc.)

May 18, 2010
Honza in Cookware

Carbon steel frying pan - thickness

I am shopping for a new frying pan and decided to get a de Buyer carbon steel 28cm (11in) The last step is to choose between the Carbone plus (3mm thick) and La Lyonaise (1.2mm, blue steel) lines:

http://www.debuyer.com/product.php?id...
http://www.debuyer.com/product.php?id...

I do not have any first hand experience with carbon steel pans, so I do not know which one to get. I did my homework: a thicker pan would have higher thermal capacity (which implies longer time to heat up and slower reaction to heat output) and be heavier. On the other hand I would think the thicker pan would be more resistant to warping and the heat would be more evenly distributed. de Buyer claim that the 3mm range is for "professional strong heat sources", whereas the 1.2mm range is "for less powerful heat sources". In my case the strongest hob on my cooking range is 10000 btu. The question is which one to get. Would the 3mm pan cause any problems in home use? Would the 1.2mm pan warp? I know I want a carbon/blue steel pan and the price difference is not important in this case (and I cannot get the Force Blue 2mm range of de Buyer).

May 17, 2010
Honza in Cookware

Chinese cooking, meat and cornstarch

Hi, I love Chines food. When cooking at home I often arrive at the following problem: The recipe starts with cutting chicken into cubes and then mixing them with cornstarch, water, some wine and salt. When I put this mixture to pan to stir-fry it, the extra cornstarch sticks all over over the bottom of the pan and is resists removing during the cooking. Over the time it tends to brown etc. Since the pan is reused for cooking the other ingredients after removing the meat (and the final mixing all ingredients together), this is a problem for me. Can anybody point out what am I doing wrong?

Jun 29, 2008
Honza in Home Cooking

Le Creuset and oven

Hello,
many people here and elsewhere sing praises of enameled cast iron cookware and Le Creuset in particular. Quite a few say they have a round French oven for stovetop and an oval one for oven. This I find puzzling - since in an (reasonably good) oven the heat comes from all sides anyway, is there any reason to use enameled cast iron pot? Does not one get comparable results with some cheaper cookware (e.g. glass)? If there are any advantages other than the "coolness factor" I would like to know (I'm in the process of upgrading my cookware). Thanks, Honza

Jan 22, 2008
Honza in Cookware